Southern Corn Pudding

Tammy Raynes

By
@Tammy_Raynes

Southern cooks make corn pudding often. It can be served with a BBQ sandwich or a holiday roast.

This is another recipe that I got from my friends magazine. Cook this in a slow cooker for about 3 hours on high.


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Rating:

Comments:

Serves:

6 to 8

Prep:

20 Min

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Ingredients

cooking spray
1 pkg
(8-oz) cream cheese, softened
2
eggs
2 1/2 c
frozen whole kernel corn
1 can(s)
(14.75-oz) cream-style corn
1/3 c
finely chopped onion
1 tsp
dried thyme, crushed
1 pkg
(8.5-oz) corn muffin mix
1 c
evaporated milk
2 Tbsp
butter or margarine, melted
1 c
chopped tomatoes

Directions Step-By-Step

1
Spray slow cooker with cooking spray. Set aside.
2
In a large bowl, beat cream cheese with a mixer for 30 seconds. Add eggs; beat until nearly smooth. Stir in frozen corn, cream-style corn, onion, and thyme. Add muffin mix, evaporated milk, and butter; stir just until combined. Spoon mixture into prepared cooker.
3
Cover and cook on high heat for 2.5 to 3 hours. Remove from cooker, if possible, or turn off. Cool pudding, uncovered, for 15 minutes before serving. Sprinkle with tomatoes.

About this Recipe